OVERNIGHT REFRIGERATOR ROLLS
Homemade dinner rolls couldn't be tastier. Their buttery flavor makes them a heartwarming accompaniment to soups, salads and a variety of entrees.-Jennifer Kauffman Figueroa, Greenville, South Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 207mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
GRANNY FOSTER'S REFRIGERATOR ROLLS
Sara Foster uses this dough to create a variety of sweet breakfast pastries, including sticky orange-coconut pinwheels and killer pecan sticky buns.
Provided by Martha Stewart
Yield Makes about 2 dozen 2 1/2-inch rolls
Number Of Ingredients 8
Steps:
- Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
- Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115 degrees. or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
- Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
- Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
- Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
- Preheat oven to 375 degrees. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside.
- Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough.
- Bake until golden brown, 15 to 20 minutes. Serve immediately.
HEAVENLY DINNER ROLLS
Several years ago, I entered this recipe in a contest sponsored by a local newspaper and was awarded a first prize! Your family and friends will give these fluffy rolls high honors, too!-Joan Priefert, Overland Park, Kansas
Provided by Taste of Home
Time 30m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, dissolve yeast in water. Add milk, sugar, shortening and 4 cups flour; beat until smooth. Cover and let rise in a warm place for 2 hours. Add baking powder, baking soda, salt and enough remaining flour to form a soft, slightly sticky dough. Cover and refrigerate until ready to use. Turn onto a heavily floured surface; pat to 1/2-in. thickness. Cut with a biscuit cutter or drop by 1/4 cupfuls onto a greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. bake at 350° for 10-15 minutes or until lightly browned. Brush tops with butter if desired. Dough may be refrigerated up to 3 days. Punch down each day.
Nutrition Facts :
GRANNY KNOX'S REFRIGERATOR ROLLS
This recipe came from an old Wesson oil pamphlet that my husband's grandmother used. These rolls were her specialty! They are easy to put together, and can be made 2 or 3 days ahead; just shape, rise & bake when you want them. Makes 4 dozen medium rolls. Cooking time includes rising time. To make Cinnamon Rolls, use 1/4 recipe of dough, roll out 8" X 12". Spread with softened butter, and sprinkle with a mixture of 1/4 cup brown sugar, 2 teaspoons cinnamon and 2 Tablespoons flour. Roll up starting on the long side, cut in 12 slices, and place cut side down in buttered 9 X 13 pan. Let rise, and bake at 400 degrees F. for 15 minutes. Remove from pan, and drizzle with powdered sugar glaze.
Provided by cathyfood
Categories Yeast Breads
Time 2h20m
Yield 48 rolls, 48 serving(s)
Number Of Ingredients 7
Steps:
- Soften yeast in the warm water in a large bowl. Add sugar, salt, and half the flour. Beat thoroughly for 2 minutes.
- Add egg and oil, beat to combine. Gradually beat in remaining flour until smooth.
- Cover dough with a damp cloth and wax paper; place in refrigerator. OR Place dough in a large ziploc bag, press out excess air, and place in refrigerator. Dough may be stored 2-3 days. Punch down occasionally as dough rises in refrigerator.
- About 2 hours before baking, shape into rolls, roll in melted butter, and place in buttered pan. Cover, place in warm spot, and let rise until light, 1 1/2 to 2 hours.
- Bake at 400 degrees F for 12 to 15 minutes until golden brown.
DELICIOUS NO KNEAD REFRIGERATOR ROLLS
My aunt made these rolls for a post New Year's Eve get together and they were to die for. Delicious! I made them after getting the recipe for her and they are incredibly easy as well. A great recipe for a first time bread maker or and experienced pro! I haven't tried this in the bread machine dough cycle yet, but if you have a large capacity machine, I don't see why it wouldn't work! Enjoy :)
Provided by Dine Dish
Categories Yeast Breads
Time 3h8m
Yield 4 dozen rolls
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water and set aside to proof.
- In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed.
- Add mixture to yeast, and stir in flour; The last 3 cups of flour will have to be mixed in by hand.
- Cover dough with a damp cloth, and place in refrigerator; Punch down occasionally as dough rises; (You can leave dough in refrigerator overnight).
- Two hours before baking, shape the dough into rolls.
- Place on greased pans, baking trays or muffin pans; Let rise 2 hours.
- Bake at 400 degrees F for 8 to 10 minutes.
MAKE-AHEAD REFRIGERATOR ROLLS
Easy, delicious, and make ahead so that you don't have to rush to have a great meal on the table for your guests. From my Great Aunt Linda. Cook time is overnight refrigeration time.
Provided by Gods_sugarcookie
Categories Yeast Breads
Time 12h10m
Yield 40 rolls (approximately), 40 serving(s)
Number Of Ingredients 7
Steps:
- Mix warm water and yeast in a a large bowl; add sugar and salt and mix. Add three cups of flour (mix), add shortening and egg (mix). Add three more cups flour; if dough is thin add 1/2 cup more flour.
- Grease the bottom and sides of a bowl, put the dough in, turn to coat, cover with plastic wrap, and refrigerate overnight. In the morning you are ready for your rolls!
- About two hours before baking cut off amount needed (return other half to fridge) and shape into rolls.* Place in a greased pan and set rolls on it, let rise until double (about 1 1/2 hours)
- Brush with melted butter and bake at 350 degrees F until lightly golden, around 20-30 minutes.
- *NOTE: For cresent shaped rolls roll dough into a circle, cut wedges, and roll up. For clover leaf rolls, roll dough into small balls and place 3 balls per greased cupcake pan cup.
Nutrition Facts : Calories 100.2, Fat 1.7, SaturatedFat 0.4, Cholesterol 4.7, Sodium 119.1, Carbohydrate 18.4, Fiber 0.8, Sugar 2.5, Protein 2.7
REFRIGERATOR ROLLS
A great dinner roll. Or use this all purpose dough for cinnamon rolls, Swedish Tea Ring, or homemade "brown and serve" rolls. A keeper!
Provided by Aroostook
Categories Yeast Breads
Time 40m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in 1/2 cup of warm water and set aside for 15 minutes or so.
- In a large bowl, add hot water and shortening. Let set until shortening melts.
- Add sugar and salt.
- Let cool until tepid.
- Add beaten eggs.
- Add two c.
- flour and mix well.
- Add yeast mixture.
- Stir and continue adding flour until a soft dough is formed
- Turn out on floured board and knead until the dough is pliable.
- Generously oil a large bowl and place dough in it.
- Turn dough in bowl until coated w/ oil.
- Cover w/ lid or heavy plate.
- Refrigerate overnight or for several hours.
- When ready to use, punch dough down.
- Turn out on floured board and halve dough.
- You may make several styles of rolls with this.
- Cloverleaf rolls: Cut dough halve into three equal pieces.
- Cut the three pieces into 24 equal pieces.
- You have 72 pieces of dough.
- Grease 2 muffin tins (makes 24 rolls).
- Work dough into floured balls.
- Place three in each muffin tin.
- Brush with melted butter and let raise until doubled.
- Cook at 350F for 20 minutes or until golden brown and crusty.
- Brush w/ melted butter and serve.
- *These rolls may be made ahead, allowed to raise and frozen in muffin tins.
- Thaw for an hour and bake as usual.
- **These rolls may be cooked half way through, removed from oven, allowed to cool and are then frozen. When ready cook frozen for another 10-15 minutes until cooked through and browned.
- Thus ...A homemade version of"brown and serve".
- ***Dough will keep in fridge for two days.
- Keep punching it down.
- ****Dough makes great cinnamon buns or try Swedish tea ring which is filled w/ fruit of choice and cinnamon.
REFRIGERATOR ROLLS
I use this dough as a substitute in recipes that call for frozen bread dough. I like to make things from scratch, including rolls.-Nick Welty, Smithville, Ohio
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve yeast in warm water. Add eggs, sugar, butter, salt and 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours or up to 2 days. , Punch dough down and divide in half; shape each portion into 12 rolls. Place in two greased 9-in. round baking pans. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350° for 20 minutes or until golden brown.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
RICH REFRIGERATOR ROLLS
I have used this recipe for years. Really used it alot when my kids were growing up also when I had day care.The recipe comes from Better Homes and Gardens Cookbook 1953. It is great as you can use it to make different rolls also fried bread. It keeps well refrigerated for a week or better. prep time does not include riseing time.
Provided by Barb G.
Categories Yeast Breads
Time 50m
Yield 4 Dozen Rolls
Number Of Ingredients 9
Steps:
- Soften dry yeast in warn water (110 degrees).
- Add the 1 teaspoon sugar to yeast mixture.
- Add milk, cooled to lukewarm, shortening,3/4 cup sugar, and salt.
- Add eggs and beat well.
- Add flour to make a soft dough.
- (I use my mixer with Dough Hook).
- Let stand 10 minutes.
- Knead on lightly floured surface till smooth and elastic.
- Pleace in greased Bowl, and cover.
- Store in refrigerator.
- Shape rolls about 2 hours before serving.
- Let rise till double in bulk.
- Bake in hot oven 425 degrees 15 to 20 minutes.
- Punch down unused dough and return to refrigerator.
- Makes 4 to 5 dozen medium rolls.
- This dough is great as you can use it in so manny ways, Rolls, Cinnamon Rolls& etc.
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OVERNIGHT REFRIGERATOR ROLLS - BETTER HOMES & GARDENS
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- In a large mixing bowl combine the warm water and yeast; stir to dissolve yeast. Add 1-1/2 cups of the flour, the sugar, 1/3 cup melted butter, egg, and salt. Beat with an electric mixer on low speed for 1 minute, scraping sides of bowl constantly. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky).
- Coat a 3-quart covered container with cooking spray. Place dough in container; turn once to grease surface of dough. Cover and chill overnight.
- Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan or baking sheets.
- Shape dough into 24 balls or desired rolls (be careful not to overwork dough; it becomes stickier the more you work with it) and place in the prepared baking pan or 2 to 3 inches apart on the prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
OVERNIGHT REFRIGERATOR ROLLS - LADY BEHIND THE CURTAIN
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4.3/5 (34)Estimated Reading Time 5 minsServings 24Total Time 1 hr
- Beat on low with the paddle attachment (scraping down the sides) until you have a soft dough (dough will still be sticky).
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